Easy Raspberry Sauce
Spoon this smooth sauce from our Test Kitchen over waffles or pancakes for a fabulous breakfast. Or try over ice cream or pound cake for a delightful dessert.
Ingredients
- 2 cups fresh or frozen raspberries
- 1-3/4 cups plus 1 tablespoon water, divided
- 1/3 cup sugar
- 2 tablespoons cornstarch
Reviews
I did not find this easy ar all. What a mess. Why do the ingredients say 1 and 3/4 water, divided. Yet step one says add 1 and 3/4 cup of water? The directions are not clear. Having to create an account and log in to leave this comment is so stupid. No longer one of my favorite places to get recipes.
I made this with fresh berries. I only had a cup or so so I halved the recipe. Easy and instead of water to make up the two cups, I added Pinot Rose local wine on a whim, about 1/2 cup to make up the difference, and it turned out great. I will definitely make this delicious syrup again.
So easy and great flavor! I use 12 oz. bag of organic frozen berries and have to add very little water after straining seeds. The straining step is tedious but worth it for fresh sauce with few ingredients. I use it for cheesecake and key lime squares. Add a few fresh berries and you have a beautiful and tasty dessert.
Can anyone help with how you could make a vinegarette (sp?) out of this? Thanks in advance.
I served this over angel food and ice cream with a few fresh raspberries. It was delicious! I agree the straining was a bit of a chore. I ended up adding about 3/4 c. of water to make the 2 cups but the flavor was still there.
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Very yummy, nice and smooth. Easy except for straining the seeds out! Not too tart or too sweet.
This is delicious. I made breakfast for dinner with this raspberry sauce over waffles, additional fresh raspberries and bacon.
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